Slow-cooked pork belly
| Serves: | 6 |
| Cooking Time: | 1 1/4 hours |
| Prep Time: | 20 minutes |
Ingredients
- 1.5 kg Pork belly
- salt to taste
- 1/2 cup tomato sauce
- 80 ml Worcestershire sauce
- 6 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 1/2 cup white vinegar
- 60 g brown sugar
- 4 large granny smith apple, sliced into 3 discs
- 105 g brown sugar
- 1/2 cup apple cider vinegar
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Prepare a Weber and place all the coals on one side. Season the pork belly generously with salt. To ensure your coals are at the right temperature, place your hand 30 cm above the grid. You should be able to keep your hand there for 4 seconds without feeling too much discomfort.
- Place the pork belly skin side down on the braai grid on the side where there are no coals. Cover with the lid and cook for 10 minutes. Check the meat occasionally to ensure it isn’t browning too quickly. Cover and cook for a further 30 minutes.
- Meanwhile, make the BBQ glaze. Heat all the ingredients in a saucepan over a medium heat, stirring until the sugar has dissolved.
- Remove the pork from the Weber and level out the coals. Return the pork to the Weber and cook, skin side down, for 15–20 minutes to render some of the fat, dry the skin and crisp slightly.
- Once the skin is golden, turn the pork and glaze with the tangy BBQ glaze, turning every few minutes and glazing again.
- Serve the pork belly with the apple chutney.
- To make the apple chutney, place the apples into a cast-iron pan. Add the sugar and vinegar and cover with foil, then place on the grid over medium coals. Cook for 20 minutes, or until the apples are soft. Remove the foil and continue cooking, stirring, until reduced to a sticky syrup.
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